Amino Acid Components of Garlic Under Various Drying Methods
Abdurakhmon Mirkomilov; Jasur Safarov; Shakhnoza Sultanova
This study presents a comparative evaluation of five garlic (Allium sativum L.) drying methods – convective (50-70 °C), vacuum (40-60 °C, 50 kPa), freeze-drying (–40 °C, 0.1 kPa), microwave (600 W, under vacuum), and a combined freeze-dry + microw...